Risotto with spinach and nuts

Name: risotto with spinach and nuts
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 onion; 3 el traditional olive oil; 250 g risotto rice pack of 400 g; 1 vegetable stock; 550 ml water; 200 ml cook's cream; 450 g frozen leaf spinach part cubes; 100 g unsalted mixed nuts cup of 175 g; 100 g grated Parmesan cheese bag

Vegetarian risotto with spinach, mixed nuts and Parmesan cheese.

Ingredients

1 onion
3 el traditional olive oil
250 g risotto rice pack of 400 g
1 vegetable stock
550 ml water

200 ml cook's cream
450 g frozen leaf spinach part cubes
100 g unsalted mixed nuts cup of 175 g
100 g grated Parmesan cheese bag

Directions

Peel the onion and cut it. Heat the oil in a frying pan. Fry the onion for about 2 minutes. Add the rice and fry for approx. 1 min.
Prepare the rice according to the instructions on the package, with the stock and the water. Add the cream after 15 minutes.
In the meantime, defrost the spinach according to the packaging. Chop the nuts coarsely. Spoon the spinach, nuts and cheese through the rice and heat through and through.
Season the risotto with salt and pepper. Serve the risotto with the cheese.